1 cup shelled raw chestnut meats 
2 cups uncooked white rice or brown rice 
4 cups vegetable broth or water 
1 tablespoon olive oil or butter 
10 ounce package of frozen chopped spinach, thawed 
1 cup grated cheddar cheese 
salt and pepper to taste 

Casserole Topping:
1/8 cup seasoned bread crumbs 
1/8 cup parmesan cheese 

Directions:

Boil shelled chestnut meats in liquid of choice about 9 minutes or until slightly crunchy, drain cooking liquid into a 2-quart glass microwave dish. Let meats cool and then coarsely chop the meats. Rinse thawed spinach in water and drain thoroughly in a small strainer. 
Combine the rice and olive oil with the liquid in the glass dish. Cook at full power in microwave for about 15 minutes. There will probably be some extra liquid after cooking rice, do not discard it. Add the spinach, chestnuts and cheddar cheese to the rice and liquid. Mix topping ingredients and sprinkle on top. Bake uncovered in oven at 350 degrees for 30 to 45 minutes. Makes 8 servings.